Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, Hubei, China.
Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Minhang, Shanghai, China.
J Texture Stud. 2019 Oct;50(5):369-380. doi: 10.1111/jtxs.12404. Epub 2019 May 3.
Studies in food oral processing are becoming increasingly important with the advent of the aged society. The food oral processing model of Hutchings and Lillford (Journal of Texture Studies, 19, 1988, 103-115) describes the structural breakdown and lubrication of ingested food before the swallowing stage, and has been revisited in the present article. The instrumental technique texture profile analysis (TPA) purports to mimic the first two bites of mastication and its ease of use has lured some researchers to use it without a critical eye. In this article, we consider inconsistencies in the Hutchings and Lillford model with the hope that it might be further refined. With regard to TPA we question the validity of the data generated and urge authors caution before they publish results from the test protocol. If results are published then the x-axis should be viewed as deformation or strain, and not time. Hardness should be represented by the breaking stress. Adhesiveness should be measured at a medium strain taking into account the surface properties of the plunger. The ratio of the energy estimated by the area under the curve obtained from the second and the first bites (A /A ) should be called recoverability and not cohesiveness.
随着老龄化社会的到来，对食品口腔加工的研究变得越来越重要。Hutchings 和 Lillford 的食品口腔加工模型（《质地研究杂志》，1988 年，第 19 卷，第 103-115 页）描述了吞咽阶段之前摄入食物的结构分解和润滑作用，本文对其进行了重新探讨。仪器技术质地剖面分析（TPA）旨在模拟咀嚼的前两口，其易用性吸引了一些研究人员在没有批判性眼光的情况下使用它。在本文中，我们考虑了 Hutchings 和 Lillford 模型中的不一致之处，希望能够进一步完善该模型。关于 TPA，我们质疑所生成数据的有效性，并敦促作者在发布测试协议结果之前谨慎行事。如果发布结果，则应将 x 轴视为变形或应变，而不是时间。硬度应通过断裂应力来表示。应考虑到柱塞的表面特性，在中等应变下测量粘性。通过从第二口和第一口获得的曲线下面积估计的能量之比（A /A ）应称为恢复性，而不是内聚性。
